This is one of my favorite ways to cook little potatoes. Start with a bunch of salt and pour it into a baking dish then place potatoes on top. After baking, the potatoes taste perfectly seasoned and have a extraordinarily smooth consistency inside.

Make these for a simple side dish or serve as finger food next to your favorite dip. And if you were wondering, you can reuse the salt, just save it in a re-sealable plastic bag for the next time you want to roast potatoes.

Easy Salt Roasted Potatoes Recipe

PREP 5mins

COOK 30mins

TOTAL 35mins

Salt roasting potatoes is simple and makes potatoes that are well seasoned and that have a creamy texture inside. They are perfect as a side dish, but we love to serve them as finger food next to a dip.

Makes 4 servings

You Will Need

1 pound small waxy potatoes or fingerling potatoes

Coarse salt, such as Kosher

Directions

Heat the oven to 350 degrees F.

Scrub, rinse and pat dry the potatoes. Fill a 2-quart baking dish with enough salt to create a 1/2-inch layer on the bottom of the dish. Place the potatoes, in one layer, on top of the salt. Bake until the potatoes are tender and you can easily pierce them with a fork, 30 to 45 minutes depending on size of the potatoes.

Adam and Joanne's Tips

You can reuse the salt, just save it in a re-sealable plastic bag for the next time you want to roast potatoes.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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Since I had salt leftover from the failed shrimp experiment, and I had some potatoes, I gave this a shot. My first go round I used red potatoes, and it was ok. I had to add more time because reds tend to be bigger. Second time I used wee bitty baby fingerlings from Trader Joe’s. I liked them much more, mostly because of the texture. Light and fluffy inside with a thin, dry outside.

We haven’t actually tried using cut potatoes but they might dry up if the potatoes don’t have the skin all around the outside. We might have to test that out given that we already have the salt and potatoes are cheap.

Oh No! I actually asked my chef (at school) about salt roasting shrimp, she said it can definitely be done, but is very easy to overcook the shrimp. We are so sorry to hear about your experience and loss of shrimp, so sad! Let us know if you try the potatoes 🙂

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